Salchipapas (Potato Fries and Hot Dogs)

Salchipapas (Potato Fries and Hot Dogs) might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 16g of protein, 15g of fat, and a total of 377 calories. For 98 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 155 people have tried and liked this recipe. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up hotdogs, potatoes, salt, and a few other things to make it today. It is brought to you by My Colombian Recipes. Overall, this recipe earns a super spoonacular score of 94%. Chicago Style Hot Dogs and Fries, Chili Sauce for Hot Dogs, Fries and Hamburgers, and Grilled Chicken Dogs With Sweet Potato Fries are very similar to this recipe.

Servings: 4

 

Ingredients:

8 hotdogs

4 Large potatoes, peeled

1 cup salsa rosada

Salt

Vegetable oil for frying

Equipment:

pot

bowl

slotted spoon

paper towels

Cooking instruction summary:

Heat the oil in a large heavy pot over medium high heat.Cut the potatoes into about 1/3 inch thick sticks and place them in a bowl with salted cold water.Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.Meanwhile, cut the hotdogs crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those pieces and set aside.With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.Add the hot dogs to the oil and fry for about 2 minutes. Transfer them to a plate lined with paper towels.To serve, divide the fries and hotdogs in equal amounts and serve with salsa rosada on the side.

 

Step by step:


1. Heat the oil in a large heavy pot over medium high heat.

2. Cut the potatoes into about 1/3 inch thick sticks and place them in a bowl with salted cold water.

3. Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.Meanwhile, cut the hotdogs crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those pieces and set aside.With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.

4. Add the hot dogs to the oil and fry for about 2 minutes.

5. Transfer them to a plate lined with paper towels.To serve, divide the fries and hotdogs in equal amounts and serve with salsa rosada on the side.


Nutrition Information:

Quickview
253k Calories
10g Protein
14g Total Fat
20g Carbs
32% Health Score
Limit These
Calories
253k
13%

Fat
14g
23%

  Saturated Fat
5g
37%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
40mg
14%

Sodium
1267mg
55%

Get Enough Of These
Protein
10g
21%

Selenium
24µg
35%

Vitamin B3
4mg
20%

Vitamin B2
0.27mg
16%

Vitamin B1
0.24mg
16%

Iron
2mg
13%

Zinc
1mg
13%

Folate
46µg
12%

Phosphorus
111mg
11%

Potassium
316mg
9%

Vitamin B6
0.16mg
8%

Manganese
0.16mg
8%

Vitamin B12
0.47µg
8%

Vitamin A
312IU
6%

Vitamin B5
0.6mg
6%

Copper
0.11mg
6%

Vitamin E
0.85mg
6%

Magnesium
21mg
5%

Fiber
1g
5%

Calcium
41mg
4%

Vitamin K
3µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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